Easy

Homemade shortcrust pastry

Name: Homemade shortcrust pastry
Prep time: 70 min
Cook time: 25 min
Total time: 95 min
Yield: 8 servings
Cuisine: French, Home-style
Ingredients: 260 g Plain flour (250 g for pastry and 10 g for rolling); 125 g Butter (very cold, diced); 50 g Egg (1 medium egg, without shell); 30 ml Water (ice-cold; use only as needed); 3 g Salt

Total time1 h 35 min Preparation and possible waiting 1 h 10 min · Cooking 25 min

Preparation and possible waiting: 1 h 10 min · Cooking: 25 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings8

Allergens

Cereals containing gluten: Ingredient to check: Plain flour. Egg: Ingredient to check: Egg. Milk: Ingredient to check: Butter. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Plain flour.

Rating Not yet rated

Classic, crisp shortcrust pastry that is easy to roll, with clear instructions for blind-baking a sweet or savoury tart shell.

Jump to steps

1 h 10 minpreparation and possible waiting

25 mincooking

8servings

1.914 kcalwhole recipe

239 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 35 min Preparation and possible waiting 1 h 10 min · Cooking 25 min

Preparation and possible waiting: 1 h 10 min · Cooking: 25 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegetarian Dough 1 to 2 hours French

Allergens

View full classification 18 tags

Diet

Vegetarian

Dietary requirements

Nut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Dough

Preparation

Baking

Appliances

OvenMixing bowl

Cuisine

FrenchHome-style

Season

All year round

Occasion

Make aheadFreezer-friendly

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Dough

Total time

1 to 2 hours

What you need

Ingredients

Tick the ingredients you need to buy.

Plain flour 250 g for pastry and 10 g for rolling 260 g
Butter very cold, diced 125 g
Egg 1 medium egg without shell 50 g
Water ice-cold; use only as needed 30 ml
Salt Approx. ½ level tsp of fine salt 3 g

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Let’s get cooking

Method

Mix the 250 g flour with the salt. Add the very cold butter and rub it in with your fingertips until the mixture resembles crumbs, taking care not to warm it.
Add the egg and gradually mix in only enough cold water for the dough to come together. Shape into a flat disc, wrap and chill for 30 minutes.
Dust the worktop with the reserved 10 g flour and roll the pastry to 3-4 mm. Line a 24 cm tin without stretching the dough, trim the edge and chill for another 15 minutes.
Prick the base, cover with baking parchment and add reusable baking weights.
Preheat the oven to 190°C. Bake at 190°C for 15 minutes, then remove the paper and weights and bake for another 8-10 minutes for a fully cooked shell, or 4-5 minutes if it will finish baking with a filling.